The nutritional facts sheets of ice creams already has the necessary data for your quantitative analysis. It is in the form of "Serving Size". For example when the label reads "Serving Size 2/3 cup (143 g)", 2/3 cup is the volume and 143 g is the weight. The only slight hiccup is, the serving size volume varies from ice cream to ice cream. You just have to standardise it to your desired volume and find the equivalent weight. This way you can eliminate the said human error in the experiment. And when you have volume and the weight, you get the amount of air in your ice cream without even opening a pint.
so cool! my question is, how does air affect flavor? more expensive ice cream might have less air, but does that make it less fluffy and creamy? or is it a temperature factor?
good questions! it may be less fluffy with less air, but there are also lots of other factors and ingredients involved. you may have to design another experiment for us! 😀
![THE SCIENCE BEHIND ICE CREAM & AIR: mass, density & force [learn science through food and cooking]](/img/logo.svg){kind=logo}
